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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My friend's mother served this to me with steamed salmon filets. What a heavenly combination. I have made this with ground ginger, and it's still good. I don't think I've ever used this as a salad dressing! Just as a sauce. I love the cilantro - don't skimp on that. Ingredients:
1 tablespoon dijon mustard |
1/2 cup olive oil |
2 tablespoons scallions, finely chopped |
2 tablespoons coriander, freshly chopped (cilantro) |
1 pinch hot red pepper flakes |
3 tablespoons rice vinegar |
1/2 cup tomato, diced and peeled |
2 tablespoons gingerroot, grated |
1 tablespoon light soy sauce |
1 teaspoon fresh thyme or 1 teaspoon dried thyme |
Directions:
1. Put the mustard and vinegar into a mixing bowl, add the oil, whisking in vigorously.
2. Stir in remaining ingredients except the thyme.
3. Keep the sauce at room temperature.
4. Add the thyme just before serving, whisk and serve over steamed fish or with chicken.
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